I recently blogged about the Wish Night Gala we attended in Dallas at the Hilton Anatole hotel and how delicious the beef tenderloin tasted. I also warned you that I wasn’t done blogging about the amazing food at that event.
The beef tenderloin that night was served with a side of roasted spring vegetables, a healthy side that complemented the rich main course.
The best part of the vegetable medley was the roasted golden beets. I had never had them before and wasn’t sure I’d like them. They were so delicious. The lemon really brings out the flavor of the beets, and these are so simple, so bright and so healthy that they’re the perfect side dish for a heavier main course.
Roasted Golden Beets
1 1/2 lb golden or red beets, trimmed and cut into 1-inch pieces or wedges
4 tsp extra virgin olive oil or canola oil
2 Tbs chopped fresh or 2 tsp dried herbs, such as marjoram, oregano and/or rosemary
1 tsp lemon zest, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs fresh lemon juice
Position rack in lower third of oven; preheat to 450° F.
Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the beets are tender and browned, about 20 to 25 minutes. Toss the roasted vegetables with lemon juice.
Nutritional Information: Calories Per Serving: 118, Fat: 5 g (1 g Saturated Fat, 4 g Monounsaturated Fat), Cholesterol: 0 mg, Carbohydrates: 17 g, Protein: 3 g, Fiber: 5 g, Sodium: 423 mg, Potassium: 564 mg
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